Braised duck with konjac and garlic(mo yu suan zi shao ya kuai )

Braised duck with konjac and garlic

Introduction:

"Autumn is the time for tonic. This time, the fat man uses konjac and duck to cook together, which is both tonic and healthy. The nutritional value of duck meat is very high, and its protein content is much higher than that of chicken. The content of fat and carbohydrate in duck meat is moderate, especially the fat is evenly distributed in the whole body. The fatty acids in duck meat were mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the content of saturated fatty acids was significantly less than that in pork and mutton. Studies have shown that the fat in duck meat is different from butter or lard. The proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to olive oil. It has the effect of reducing cholesterol, which is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. It is especially suitable for people who worry that too much saturated fatty acids will form atherosclerosis . Konjac is also a very healthy food. Its main active ingredient is glucomannan, which is not digested in the stomach after eating, so it can effectively absorb cholesterol and bile acid, and inhibit the absorption of cholesterol and bile acid in the intestine. At the same time, because it can't be absorbed by saliva and hydrolyzed by amylase, it has the functions of reducing blood fat, lowering blood pressure, cleaning stomach, defecating and preventing cancer. So it has a significant effect on digestive tract, cardiovascular and cerebrovascular diseases, hemorrhoids, weight loss, beauty and so on

Production steps:

Step 1: chop the salted duck.

Step 2: add proper amount of water into the pot and blanch the duck.

Step 3: put out the water for standby.

Step 4: heat the oil in the pan, add garlic and stir until fragrant.

Step 5: add the boiled duck.

Step 6: stir fry the flavor.

Step 7: add Huadiao wine.

Step 8: stir fry the flavor.

Step 9: add scallion and ginger slices.

Step 10: stir fry the flavor.

Step 11: add meijixian.

Step 12: stir fry the flavor.

Step 13: add water, salt, five spice powder, sugar, stir well, bring to a boil.

Step 14: cover and simmer for 45 minutes.

Step 15: cut the konjac into pieces.

Step 16: put it in the pot.

Step 17: cover and simmer for another 20 minutes.

Step 18: fill the plate.

Materials required:

Salted duck: half a duck

Konjac: 250g

Scallion: 15g

Ginger: 10g

Garlic: 15g

Huadiao wine: 20ml

Meiji: 15ml

Salt: right amount

Water: moderate

Peanut oil: 25ml

Wuxiangfen: 3G

White granulated sugar: 5g

Note: when blanching the duck, put it into the pot in cold water.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mo Yu Suan Zi Shao Ya Kuai